How to make
Heat a frying pan with a teaspoon of olive oil over high heat and roast the shrimp on both sides briefly - as soon as their color turns from gray to orange, they are ready and you can take them out immediately.
Leave them to cool and peel them, by keeping the heads - they contain the essence and taste of the seafood.
In a bowl, squeeze everything from the shrimp heads and mix that with olive oil, lemon juice, chopped parsley and salt and black pepper.
Arrange the roasted peppers on a plate and if they can be small and sliced or larger pieces. Wrap each peeled shrimp in a fresh basil leaf and prick with a wooden or plastic stick through them.
Arrange them on the peppers. There should be about 5 shrimp per serving. Place a bare shrimp in the center of the salad.
Pour the prepared dressing over them and decorate the salad however you like.
Serve the salad with a quality white wine.
The salad with shrimp and roasted peppers is ready.
